Chicken Enchilada Casserole

Chicken Enchilada Casserole

Total Servings
Calories Per Serving
10 g
Fat Per Serving


1½ pounds of cooked, chopped chicken

1 packet taco powder

1 can (15 ounce) enchilada sauce

3 cups cooked rice

3 cups crushed tortilla chips

1 can cream of mushroom chicken soup

Shredded cheese


  1. Mix the taco powder into the chicken using a little water.  
  2. Then stir in all other ingredients (except cheese).
  3. Pour mixture into a 9x13 pan and cover with shredded cheese.  
  4. Bake at 350°F for 20 minutes.
  5. Serve with additional tortilla chips and top with salsa and sour cream!

Want to beef up this enchilada casserole? Try using cooked steak instead of chicken. Beef generally contains more calories and fat. 

Learn more about how not all fats are created equal